This is a fast vegetarian dinner for two. It’s easy to make and we served it with a refreshing salad and buttered toast.

Tasting Notes
The white beans were rich and hearty, the chard had a nice earthy taste to it. The garlic and onions gave extra flavours.
The salad, fresh, sweet and tart, went well with the main course. The toast added a nice crunch to everything.

What You Need
1 can white beans also called cannellini beans.
3 garlic cloves.
1/2 of a regular-onion, cut into two 1/4 portions. Cut 1/4 into slices, the other into small chunks. Set aside.
1/2 teaspoon dried thyme.
Salt and pepper.
1/4 cup olive oil.
Plus 3 tablespoons of olive oil.
2 tablespoons white vinegar.
1 bunch of Swiss Chard.
2 cups chicken stock.
1/2 of a small fennel bulb. Cut into two 1/4 portions. Cut one portion into thin slices, the other 1/4 into small chunks. Set aside.
1 piece of Grana Padano cheese.
1 mango.
1 orange.
A handful of spinach.
8 strawberries
2 slices whole wheat bread.
A bit of butter.

Put bread in toaster and once done, spread butter over the toast.

Take your orange, peel and cut into thin slices. Do the same with your mango.
Take your onion slices and put into a small bowl and also your mango slices.
Take your eight strawberries and cut into slices and add to the small bowl.
Drizzle your three tablespoons of olive and the two tablespoons of white vinegar into the bowl.
Mix everything thoroughly.
Add salt and pepper.
Taste and see if more salt or pepper is needed.

The Main Dish
Take your can of beans and rinse. Then set aside.
Take your three peeled garlic cloves and mince. Set aside.
Tear the leaves off the stems of the Swiss Chard.
In a large stove top pot add the olive oil and put on medium heat.
Once hot add your small chunks of fennel.
Add your thyme.
Also add your small onion pieces and cook the mixture for about five minutes.
Then add your beans, minced garlic and the Swiss Chard leaves, cook for four minutes and swirl the mixture around every once in a while.
Once the Swiss Chard leaves have wilted add the two cups of chicken stock.
Now cook for about eight minutes or longer, till most of the liquid is gone.
Add salt and pepper to taste.
In the meantime, grate enough Grana Pandano cheese enough for about four tablespoons. Set aside.
Sprinkle the cheese over the dish.

Presto, everything is ready to plate.
Easy and delish.